Tomato And Scallop Chowder
A creamy, flavorful tomato and scallop chowder with fresh herbs, perfect for seafood lovers and comforting meals. Rich, aromatic, and easy to prepare.
Ingredients
Instructions
- Heat oil in a large deep saucepan.
- Add chopped onion and chopped celery; cook until the vegetables are soft, but not brown.
- Add chopped tomatoes, salt, bay leaf, and chopped fresh basil or dried basil.
- Cover and simmer over low heat for 30 minutes.
- Add water, fish stock or clam juice, and sliced sea scallops.
- Simmer for 5 minutes.
- Season to taste with pepper and serve.
Tips & Substitutions
For a richer flavor, consider using a combination of fresh and canned tomatoes. If you don't have fish stock, clam juice works well as a substitute. For a thicker chowder, blend a portion of the soup before adding the scallops. Fresh herbs enhance the dish, but if unavailable, dried herbs can suffice. Pairing with a crusty bread can elevate the meal experience, akin to enjoying Clam Lovers Clam Dip.
Serving Suggestions
Serve the chowder with a sprinkle of fresh basil or a drizzle of olive oil for an appealing presentation. It pairs wonderfully with a side salad or crusty bread to soak up the delicious broth. For an elevated dining experience, consider serving with a glass of chilled white wine. This chowder also complements seafood recipes beautifully, making it a delightful choice for a dinner party.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling, as this can toughen the scallops. If the chowder thickens too much, add a little water or stock to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Scallop Chowder contains roughly 693 calories, with 24g protein, 119g carbohydrates, and 26g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (152% of the Daily Value), and calcium (146% of the Daily Value). Note that it is relatively high in sodium, at 2303mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops in this chowder?
Yes, you can use frozen scallops, but ensure they are fully thawed before adding them to the chowder. This will help them cook evenly and maintain their texture. Just be sure to adjust the cooking time slightly if needed, as thawed scallops should only simmer briefly to avoid becoming rubbery.
What can I substitute for fish stock?
If you don't have fish stock, clam juice is an excellent alternative that will still provide a seafood flavor. Alternatively, vegetable broth can be used for a lighter option, but this may alter the overall taste of the chowder. You can also make your own fish stock if you have the time, which enhances the dish significantly.
How can I make this chowder vegetarian?
To make this chowder vegetarian, simply omit the scallops and replace the fish stock or clam juice with vegetable broth. You can add more vegetables, such as diced potatoes or corn, for added texture and creaminess. Consider stirring in a splash of coconut milk at the end for richness, offering a unique twist to the traditional recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).